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mango peach strawberry lemonade

Refreshing Mango Peach Strawberry Lemonade

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mango peach strawberry lemonade

When the sweltering heat of summer starts to settle in and the scent of freshly cut grass drifts through the air, there’s nothing more refreshing than a tall glass of homemade Lemonade. This Mango Peach Strawberry Lemonade has quickly become one of my favorite ways to cool down, combining bright citrus with the sweet, fruity aroma of ripe mangoes, juicy peaches, and strawberries. A tribute to my Caribbean heritage and Canadian surroundings. Every sip delivers a refreshing balance of sweet and tart flavors, with just enough lemony pucker to keep you coming back for more.

After sharing my Guava Lemonade recipe a few weeks ago, many readers mentioned having difficulty sourcing guava where they live. With that in mind, I wanted to create a Lemonade recipe using ingredients that are readily available year-round. By using frozen fruit, you can enjoy the vibrant flavors of summer no matter where you are. From my experience, frozen mangoes, peaches, and strawberries are easy to find in most grocery stores, and even throughout the Caribbean these days. Growing up in Trinidad and Tobago, however, having access to frozen fruit like this wasn’t something we could have imagined. However, we were surrounded by amazing tropical fruits.

As the fruit blends with the fresh lemon juice, the kitchen fills with a wonderful fruity fragrance that instantly signals summer for me. The result is a beautifully colorful Lemonade bursting with tropical flavor, bright citrus notes, and a refreshing finish perfect for hot afternoons, backyard gatherings, and family limes.

If you’re as much of a Lemonade fan as my children and the many “unexpected” guests who seem to appear whenever a pitcher is in the fridge, be sure to check out some of my other reader favorites. The Sorrel Lemonade is wonderfully Caribbean-inspired, the Strawberry Apple Cider Lemonade offers a delicious fruity twist, the Rosemary Infused Ginger Lemonade brings bold herbal and citrus flavors together, and for the adults, the always-popular Big People Lemonade adds a spirited (rum) touch to the occasion.

ingredients for making lemonade

Ingredient Guide

Frozen Mangoes Add tropical sweetness, vibrant color, and body to the lemonade.

Frozen Peaches Contribute natural sweetness and a mellow stone-fruit flavor.

Frozen Strawberries Bring bright berry notes and a beautiful rosy hue.

Water Helps balance the concentrated fruit and lemon flavors.

Sugar Sweetens the lemonade and balances the tartness of the citrus.

Lemons Provide the signature tangy flavor that makes lemonade so refreshing.

Vanilla Extract or Caribbean Mixed Essence Adds subtle aromatic depth and enhances the fruit flavors.

Shopping Made Easy

• Frozen mangoes, peaches, and strawberries are available in most major grocery store freezer sections.

• Fresh lemons are preferred for the brightest citrus flavor.

• Caribbean mixed essence can often be found at Caribbean and West Indian grocery stores.

• Granulated white sugar works best for a clean, balanced sweetness.

• Fresh mint makes an excellent garnish and is commonly available year-round.

Cooking Notes From The Kitchen

• Allowing the fruit to thaw slightly makes blending easier and produces a smoother consistency.

• Leaving the pulp in gives the lemonade a more rustic texture and boosts the fruit flavor.

• Start with less sugar and adjust to your preference after tasting.

• Room-temperature water helps dissolve the sugar more quickly.

• Chilling the lemonade thoroughly before serving enhances the refreshing citrus flavors.

mango peach strawberry lemonade

Refreshing Mango Peach Strawberry Lemonade

A refreshing summer lemonade recipe made with frozen mangoes, peaches, strawberries, and fresh lemon juice. This fruit-packed lemonade delivers bright citrus flavor, tropical sweetness, and the perfect balance of tart and refreshing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Course Drinks, Drinks & Smoothies, Easy Caribbean Recipes, In Season, Summer Recipes
Cuisine Fusion
Servings 12

Ingredients
  

  • 2 cups frozen fruit mango, peach, strawberry
  • 8 cups water divided
  • 1 3/4 cups sugar adjust to taste
  • Juice of 6 lemons
  • 1 tablespoon vanilla extract or Caribbean mixed essence optional

Instructions
 

  • Allow the frozen fruit to thaw for approximately 15 minutes.
    frozen mango, strawberry and peach for making lemonade
  • Add the thawed fruit to a high-speed blender along with 4 cups of water.
    fruits for making lemonade
  • strawberry mango and peach in blender for making lemonade
  • Juice the lemons and discard any seeds.
    fresh lemons for making lemonade
  • juiced lemons in making lemonade
  • Blend the fruit mixture on high speed until smooth.
    mango, strawberry, and peach blended for making lemonade
  • Strain the blended fruit into a large bowl or pitcher if desired. Leave the pulp in if you prefer a fuller fruit texture.
    blended fruit strained for making lemonade
  • Add the fresh lemon juice and stir well.
    lemon juice, sugar and water mixed to make lemonade
  • Pour in the remaining 4 cups of water.
  • Add the sugar, beginning with 1 cup. Taste and adjust as needed. It's much easier to add more sugar, or you'll risk having to add water to dilute, and you'll ruin the finished lemonade.
  • Whisk until the sugar dissolves completely and the lemonade is fully combined. This is when you'd add the vanilla extract or Caribbean mixed essence.
    summertime refreshing lemonade
  • Chill thoroughly before serving.
  • Serve over ice and garnish with fresh mint and lemon slices if desired.
    Caribbean fruity lemonade

Video

Notes

Frequently Asked Questions

 

Can I use fresh fruit instead of frozen fruit?

Yes. Fresh mangoes, peaches, and strawberries work beautifully in this recipe. Frozen fruit simply offers convenience and year-round availability.

Can I make Mango Peach Strawberry Lemonade ahead of time?

Absolutely. This lemonade can be prepared a day in advance and stored refrigerated until ready to serve. I’d suggest whisking before serving, as the fruit may settle once stored in the fridge.

Do I have to strain the fruit mixture?

No. Straining creates a smoother lemonade, while leaving the pulp provides more texture and fruit flavor.

What can I use instead of Caribbean mixed essence?

Vanilla extract is an excellent substitute and complements the fruit flavors nicely.

How can I make this lemonade less sweet?

Start with 1 cup of sugar and gradually add more until you reach your preferred sweetness level. Additionally, you may use any sweetener you prefer and in the amounts you want. A touch of citric acid will also heighten the lemon flavour and may assist in using less sugar.
Tried this recipe?Let us know how it was!
refreshing guava lemonade

Refreshing Caribbean Guava Lemonade

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refreshing guava lemonade

Drinks like this Guava Lemonade are deeply woven into Caribbean culture, where fresh fruits and citrus are transformed into bright, thirst-quenching juices that bring people together. Growing up in Trinidad and Tobago, there was always a jug of homemade juice waiting in the fridge, especially during the hotter months when the kitchen smelled of fresh-cut fruit and citrus oils. Mom always preferred making juice at home because she could control the amount of sugar, and honestly, nothing ever tasted better than a cold glass poured over ice after a long afternoon outdoors.

Over the years, I’ve shared several lemonade recipes inspired by that same Caribbean tradition, from my Refreshing Sorrel Lemonade and Rosemary Ginger Lemonade to my ode to Canada with Strawberry Apple Cider Lemonade and even the backyard favorite Big People Lemonade, spiked with rum for the adults. This Guava Lemonade continues that tradition with its own tropical personality and vibrant citrus flavor.

This Refreshing Caribbean Guava Lemonade combines the floral sweetness of ripe guava with the bold brightness of fresh lemons for a refreshing Caribbean-inspired summer drink. I borrowed a technique from the Brazilian limonada suíça method, where the entire lemon is blended instead of simply juiced, giving the drink a deeper citrus flavor and an aromatic complexity that instantly transports me back to childhood days in Guaracara. As the fruits macerate overnight with cinnamon and sugar, the fragrance becomes something truly special.

Served ice cold with fresh thyme bruised gently against the ice, this Guava Lemonade is fragrant, tropical, and incredibly refreshing for warm summer days.

ingredients for guava lemonade

Ingredient Guide

Guava Adds a rich tropical sweetness and floral aroma that gives the lemonade its signature Caribbean character.

Lemons Provide bright citrus acidity and a slightly bitter complexity from the peel when blended whole.

Cinnamon Stick Adds subtle warmth and depth that balances the tart citrus and sweet guava beautifully.

Sugar Sweetens the lemonade while helping draw out the juices during the maceration process.

Water Dilutes and balances the concentrated fruit puree into a smooth, refreshing drink.

Thyme Adds a delicate herbal note and fresh aroma when served over ice.

Shopping Made Easy

  • Look for ripe guavas that feel slightly soft and fragrant for the best flavor and sweetness.
  • Organic lemons work especially well in this recipe since the entire fruit, including the skin, is used.
  • Caribbean groceries often carry fresh or frozen guava year-round if they are difficult to find in standard supermarkets.
  • Fresh thyme is usually available in the produce section alongside mint and rosemary.
  • Use a true cinnamon stick instead of cassia if possible for a softer, more delicate flavor.

Cooking Notes from the Kitchen

  • Washing the lemons and guavas thoroughly is very important since the skins are blended into the drink.
  • Allowing the fruit mixture to macerate overnight creates a deeper tropical flavor and fuller aroma.
  • Stirring the fruit occasionally during the resting time helps release more natural juices.
  • Blending the lemons whole gives this Guava Lemonade a more vibrant citrus flavor than simply using lemon juice.
  • Straining the mixture twice creates a smoother, more refreshing finished drink.
  • This Guava Lemonade will appear slightly cloudy because the whole lemons and guava are blended instead of simply juiced, giving the drink a fuller body and richer flavor.
  • Bruising the thyme gently against the ice releases its oils and gives the lemonade a subtle herbal finish.
refreshing guava lemonade

Refreshing Caribbean Guava Lemonade

This tropical Guava Lemonade combines ripe guava, fresh lemons, and warm cinnamon for a refreshing Caribbean summer drink. Made using a Brazilian-style limonada suíça technique, this homemade Guava Lemonade delivers bold citrus flavor with fragrant tropical sweetness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Marinating 10 hours
Course Drinks, Easy Caribbean Recipes, In Season
Cuisine General Caribbean
Servings 8

Ingredients
  

  • 1 lb ripe guava chopped
  • 3-4 lemons chopped
  • 1 stick cinnamon
  • 1 3/4 cups sugar
  • 2 litres water
  • sprigs thyme

Instructions
 

  • Wash the lemons and guavas very well since the entire fruits, including the skins, will be used. Organic lemons work especially well for this recipe.
    chopped lemons and guava for making lemonade
  • Remove the stems from the guavas and give them a rough chop.
    chopped guava for lemonade
  • Roughly chop the lemons and discard any visible seeds if desired.
    fresh lemons chopped for making guava lemonade
  • Place the chopped lemons, guavas, sugar, and cinnamon stick into a non-reactive bowl or container. Mix well, cover, and place in the fridge overnight or for about 10 hours to macerate. Stir a few times during the process if possible to help release the fragrant juices.
    prepping chopped lemons and guava for making lemonade
  • sugar added to chopped lemons and guavas
  • combined sugar, cinnamon, lemon and guava in making guava lemonade
  • Working in batches, place the fruit mixture into a blender with twice the amount of water and puree until smooth.
    blending lemons and guava for lemonade
  • Strain the mixture to remove the seeds and pulp residue. As you open the blender, the deep tropical aroma of guava and citrus will fill the kitchen, instantly bringing me back to childhood days in Guaracara where homemade juices were part of everyday life.
    straining the pulp of lemons and guavas to make lemonade
  • Repeat the blending and straining process once more for an extra smooth and seed-free Guava Lemonade.
  • Chill thoroughly before serving. Give the Guava Lemonade a good shake or stir before pouring, as the natural fruit pulp will settle at the bottom over time. Unlike a typical clear lemonade, this version will have a slightly cloudy appearance from the blended guava and whole lemons, which is exactly what gives it that rich tropical body and flavor.
  • Serve over ice with fresh thyme sprigs. I like letting the thyme bruise gently against the ice so it releases its subtle herbal notes into the drink. Mint or lavender also work beautifully.
    chilled guava lemonade
  • Cheers to a hydrated summer.

Video

Notes

Frequently Asked Questions

 

Can I juice the lemons instead of blending them whole?

Yes, but the flavor will be lighter and less aromatic. If juicing the lemons instead, I recommend doubling the amount used to maintain the bold citrus flavor.

Can I use frozen guava for Guava Lemonade?

Yes. Frozen guava works very well in this recipe and can usually be found in Caribbean, Latin, and Asian grocery stores. Allow it to thaw slightly before blending for the best texture and flavor.

Why is this Guava Lemonade cloudy?

Because the entire lemon is blended using a Brazilian-style limonada suíça technique, the drink naturally has a slightly cloudy appearance. That cloudiness comes from the fruit pulp and citrus oils, which also add incredible flavor and aroma.

Can I make Guava Lemonade ahead of time?

Absolutely. In fact, this Guava Lemonade tastes even better after chilling for several hours, allowing the flavors to develop fully. Yes, you can also add rum, vodka, or an orange liqueur to make the drink adult-like.

Can I use mint instead of thyme?

Yes. Mint adds a refreshing cooling effect while thyme brings a more subtle herbal finish. Lavender can also work nicely.
Tried this recipe?Let us know how it was!

Refreshing Passionfruit Sorrel Drink.

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While Sorrel (the dried sepals [the outer parts] of the genus Hibiscus [Roselle] flower which create a versatile and colorful red liquid when infused with hot water) is predominantly made around Christmas-time in the Caribbean (that’s when the flowers are ready for harvest), there’s no reason why this refreshing passionfruit and citrus infused version cannot be enjoyed all year long.

You’ll Need…

1 1/2 cup dried sorrel
4 cloves
1 small stick cinnamon
10 cups water
1 bay leaf
3 slices ginger
1 small orange (sliced)
1 1/2 cups sugar
3 large passionfruit (cut in half)
1/2 lime

Notes! Please follow along with the video below as the recipe is described in more detail there. The sugar amount is a guide and can be customized to your tolerance for sweetness. Additionally, you may use any sweetener you prefer. If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements.

I’ve been based in Canada for over 30 years, so getting access to freshly picked Sorrel is not an option. You’ll notice in the image above that I used dried sorrel petals which are easily available on and offline. Were I in the Caribbean I’d use the fresh harvested petals.

Also note that the “passionfruit” I had access to, were not the passionfruit I knew growing up. I believe these are called Granadilla Passionfruit and are available in most grocery stores today.

Place 10-12 cups of water in a deep pot to boil on a medium/high flame. Add the dried sorrel, cinnamon stick, bay leaf, ginger and cloves. Do keep in mind that should you want a STRONGER sorrel drink, double up on the dried sorrel petals. The goal for me is to not have the flavor of the Passionfruit get lost.

As it comes to a boil, reduce the heat to a rolling boil and cook for 8 minutes. Then remove the cinnamon stick and add the sugar. Stir to dissolve the sugar.

Scrape the seeds of the passionfruit into the pot along with the skins. Add the sliced orange at this point as well. Cook for a further 2-3 minutes.

Shut the stove off and allow it to cool for 2-3 hours and in the process the flavors will steep and develop further.

Once cooled completely, strain into a pitcher and hit it with the juice of the lime. Yes you may adjust the sweetness to your tolerance.

Keep in mind that if you add ice to the finished Passionfruit Sorrel drink, it will dilute a bit as the ice melts.

Store in the fridge for at least 2 weeks.

Rosemary Infused Ginger Lemonade.

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With the summer being as scorching as it was, I had been meaning to share this recipe ever since early July. However I never got around to doing so, until now. We’re into the 2nd week of September and the temperature outside is still searing and for many of us, keeping cool is challenging.

You’ll Need…

3 pieces of ginger (smashed)
5 cups water
1 cup white sugar
5 + 1 lemon
1 sprig rosemary
ice cubes
1 teaspoon Angostura Bitter
1 teaspoon Mixed essence (check you local West Indian store)

Notes! If doing this recipe gluten free, please go through the full list of ingredients to ensure they meet with your specific gluten free dietary requirements. If you’re chilling this lemonade in the fridge and won’t be using ice cubes, add an extra cup or two of water.

Smash the ginger (don’t worry about peeling, but do give it a good wash), then in a pot on a medium/high flame, bring the water to a boil. As this happens, add the ginger and sugar. Simmer (low) for 2-3 minutes, then allow this ginger flavored syrup to cool.

As it cools, juice 5 lemons in a large bowl or the pitcher you’ll be serving the finished ginger lemonade in.

Once the liquid is cool, strain it into the bowl with the lemon juice and stir well.

Add the mixed essence (add vanilla or almond extract if you cannot source) and bitters and stir again.

It’s now time to chill in the fridge or top with ice cubes (in a pitcher) and tuck in the rosemary. Slice the remaining lemon and toss into the pitcher for presentation and to add even more lemon flavor – be sure to give this lemon a good scrub as it’s going into our actual drink, skin and all. Stir a little to bruise the rosemary leaves, so the oils release and kiss the lemonade with a gentle herbal note. Yes you may add mint instead should you prefer.

Remember the ice cubes will further dilute the lemonade so feel free to add more lemon juice and/or sugar should you wish. Basically any sweetener you like can be used, in the amounts which best suit you.

Refreshing Portugal (citrus) Prosecco Sorbet.

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With summer in full swing, I thought it was time to roll out this unique sorbet recipe for you to have some fun with. While I’ve never seen Portugals (say pooteegal if you’re old school) readily available outside Trinidad and Tobago (no it’s not Jamaican ugly fruit), you can use clementines or mandarins and if all fails, you can rock it with Seville or Navel oranges. Blood Oranges? Maybe I’ll test that next yea.

You’ll Need…

2 cups Portugal Juice (or any citrus)
2 tablespoon sugar
2 tablespoon honey
2 cups Prosecco
2 tablespoon Rose water

Note! The Portugals are really unique in sweetness (sometimes tart) and when you peel the skin back, the rind got a scent unlike any citrus I’ve ever encountered. The color of the skin ranges from green to yellow to orange, and if you get some near the end of the season, you’ll get juicy pulp beads of condensed juice.

Juice the Portugals (cut in half and squeeze – you want the rind to give it some of it’s natural pungency) I used a 50 – 50 mix of clementines and Portugals as I only had about 4-5 of them and they would not yield the amount of juice we needed to make this wonderful sorbet.

Be sure to remove the seeds, but keep the pulp as it will give the finished sorbet some texture.

In a large bowl, add the Prosecco and mix in the sugar, honey and Rose water. Whisk!

Pour this mixture into your sorbet maker and organize according to the user manual.

About 22 minutes later my ice cream maker started laboring so I knew it was time to shut things down. With any frozen treat I make, I placed the finished sorbet into a freezer container and into the freezer for an hour or so to firm up a bit more.

Use fresh, or keep in the freezer for those scorching days of summer. This recipe is heavily influenced by a similar (I’m not sure what specifically their chef used) sorbet we enjoyed at Krave Restaurant in Trinidad and Tobago.

Refreshing Sorrel Lemonade.

2 Comments on Refreshing Sorrel Lemonade.

I’m not the biggest fan of lemonade, but toss is a Caribbean twist and BOOM.. one of the most refreshing summertime drinks you can serve/enjoy. Additionally, you can get your adult on and toss in some rum, vodka or tequila.. thank Uncle Chris later!

You’ll Need…

8 cups water (divided)
15 sorrel buds (dried)
1 slice ginger
1 clove
1 inch cinnamon
1 cup sugar
2 tablespoon mixed essence
2 tablespoon honey
6 lemons (juice)
1/2 teaspoon
Angostura Bitters
lemon slices for decorating

Bring 4 cups of water to a boil, then add the sorrel buds and simmer for 5 minutes.

Turn off the stove and add the ginger, clove and cinnamon to steep. We didn’t boil the sorrel with the clove, cinnamon nor ginger as we want a hint of those flavors and NOT a strong influence. It’s a great time to add the sugar while the liquid is warm. Stir to dissolve.

Juice the lemons in the meantime.

After the sorrel liquid is cooled (about 1 hour), strain into a large jug or bowl and add the remaining 4 cups of water, lemon juice, bitters, honey and mixed essence (you’ll find this at Caribbean shops).

Stir well and serve cold with a slice of lemon.

I’d recommend adjusting the sugar to your own liking and note that adding ice will dilute the drink a bit. The sorrel as we know it (in the Caribbean) is also known internationally as Hibiscus flowers or Roselle (Hibiscus sabdariffa)

A pitcher and 2 glasses of pineapple juice on a table with a frond of a pineapple behind

Traditional Caribbean Pineapple Juice.

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pineapple juice (8)

The only thing I looked forward to more… than the amazing food on a Sunday in the Caribbean, is the variety of fruit juices you’d normally be served to wash it all down. Usually the fruit in ‘season’ would be used, so you’d get sour sop, citrus, passion fruit, mango, mauby and a host of others. But freshly made pineapple juice served with ice was always my favorite. And if there was any juice left back, we would pour it into ice trays to be enjoyed as frozen treats (do you remember ice-blocks?).

You’ll Need…

1 Large Ripe Pineapple
3/4 cup sugar (I used granulated)
5 cups water
3 slices ginger
2 dash Angostura Bitters

It’s very important that you wash the pineapple thoroughly as we’ll be using the skin (and core) in making this juice, as the elders would have done it. Best case scenario you can get pineapples from a source you know where they did not use chemical sprays on them. Ours usually came from our backyard so we didn’t have to worry about that.

Remove the outer skin (watch How To Peel And Core A Pineapple) of the washed pineapple and then the core. Place the skin and core in a pot with the water, sugar and ginger and bring to a boil.

pineapple juice (1)

pineapple juice (3)

As it comes to a boil, cut the pineapple into 3/4 inch pieces to make it easier for your blender to work it.

pineapple juice (2)

When the water comes to a boil, reduce it to a simmer and allow it to go for 25-30 minutes. We’re making a fortified syrup to use in blending the chunks of pineapple in making the juice. Turn of the stove and allow the liquid to cool before proceeding.

Now add the chunks of pineapple and strain in the liquid into your blender and puree until smooth (1-2 mins). Discard the skin, core and ginger slices.

pineapple juice (4)

pineapple juice (5)

 You’re almost done. All you have to do now is strain the puree into a container. You may need to use a spoon or spatula in the strainer to help it all go down – discard the remaining pulp (or use for muffins). Skim off the excess froth, add the bitters and you can add a dash of vanilla or almond extract if you wish.

pineapple juice (6)

 pineapple juice (7)

pineapple juice (9)

Chill in the fridge or serve immediately with ice (crushed works best) and if you’re so inclined, add a bit of dark rum for the grown folks.  A great way to put an entire pineapple to use, especially on those hot summer days when you want a tall glass of refreshing juice. BTW  for added flavor, you can add the juice of a lime.

Please note that if you get a really ripe/sweet pineapple you may not need to use any sugar in the recipe. That said, taste to see if it’s sweet enough to your liking and adjust accordingly.

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The Ultimate Mango Mojito (virgin).

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virgin mango mojito (10)

While I did share the video demo for this refreshing virgin Mango Mojito a few months back (during the hot summer), there’s been a lot of requests for the printable version of the recipe. Though this version is ‘virgin’ (safe for kids and those who don’t mess with the rum), you can always add a cup (or more) or your favorite rum and enjoy this as a big-people beverage. If you cannot source a ripe mango, try the frozen section of your grocery store for frozen mango pieces.

You’ll Need…

1 large ripe mango
1/2 teaspoon grated ginger
1 L carbonated water
1/4 cup water (to puree mango)
8-10 mint leave mint leaves
1/2 teaspoon grated ginger
2 limes
1/2 cup sugar (granulated)
orange peel (optional)

Important! If using the orange peel as I mentioned in the list above, try to get an organic orange as the regular ones (North American) in grocery stores may have pesticides and/or covered in a wax-like coating.

Peel and cut the mango into chunks and along with the grated ginger, sugar and water, puree in your blender.

virgin mango mojito (1)

virgin mango mojito (2)

virgin mango mojito (3)

In a large bowl (or the jug you’ll be serving this in) place the mint leaves, cut one of the limes into pieces and place in there as well.. along with pieces of orange peel (zest).  Then using a pestle as in my case (I don’t have a bar tending kit) press down to bruise everything so they release their natural oils and juices. Now squeeze in the other lime and top with the mango puree.

virgin mango mojito (4)

virgin mango mojito (5)

virgin mango mojito (6)

virgin mango mojito (7)

All you have to do now is add the carbonated water (chilled) and stir to combine.

virgin mango mojito (8)

Place a couple mint leaves, a slice or two of orange zest (twist to release the fragrant oils), some crushed ice and top with the virgin mango mojito to serve.

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How To Make Passion Fruit Juice.

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passion fruit juice (1)

As a kid growing up on the islands my dad had a passion fruit vine growing on a tall Poui tree at the back of our house and most of the fruit were normally out of reach. Since we all went to school far from home, I remember it was always “who could get up first to go check to see if any passion fruit fell to the ground” with me and my brother, on the weekends when we were home. As kids in North America would go on their Easter Egg hunt, for us the hunt were usually Mangoes, Passion Fruit, Sapodilla, Avocado or any of the other fruits which would normally fall off the trees when ripe.

You’ll Need…

6-8 passion fruit
6 cups water
1/2 cup sugar (adjust accordingly)
3 drops almond extract
3 drops Angostura Bitters
1/2 lime (juice)

* As mentioned in the video below, these passion fruit were not like the bigger / yellow version we would have off our vine.

The first thing we have to do is remove the pulp and subsequently the juice or nectar from it. While my mom would use a different technique for removing the seeds from the nectar, I usually use my blender. Cut each passion fruit in half and using a spoon, scrape out the pulp. Yes, there will be black or grey seeds.

passion fruit juice (2)

Add everything into your blender and work on a very low setting. The goal is to dilute the sugar and remove the pulp off the seeds to fully flavor the juice. It will take about 30 seconds to a minute on a low setting.

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The very last thing you have to do is strain (with a fine strainer)  into the pitcher you’re serving it in to remove the seeds and chill. Do taste and adjust the sugar if needed and you’re free to use any sweetener you normally use, if sugar is not your thing.

passion fruit juice (6)

Some dark rum would be delightful in this, but we’re keeping this passion fruit rated “G” so the kids can have a refreshing exotic drink on those hot summer days when you’re blazing your fav cocktails. Be sure to give it a stir before serving as it may tend to settle the longer you have it in the fridge.

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Passionfruit is rich in the water soluble antioxidant, vitamin C, or ascorbic acid. This vitamin helps the body gain resistance against infectious agents and pro-inflammatory free radicals. One serving provides you with 100 percent of the recommended daily amount.

Vitamin A and the flavonoid antioxidant, beta carotene, are found in high concentration in passionfruit. Vitamin A has antioxidant properties, supports good eye sight, healthy mucus membranes, and healthy skin. Carotenoids, also found in passionfruit, help produce vitamin A in the body. This fat soluble substance increases the absorption of vitamin A, which is a fat-soluble vitamin. One serving provides about 25 percent of the average person’s recommended daily value. Potassium is an important component of body cells and body fluid. It aids in the regulation of heart rate and maintaining a healthy blood pressure. Non-heme (plant based) iron is found in passionfruit. Iron aids the body’s absorption of vitamin C. Increased health benefits are found in this fruit because of the combination of iron and vitamin C. Passionfruit also contains the minerals copper, magnesium, and phosphorus. In general, a diet rich in a variety of fruits and vegetables is protective to health. These low calorie, nutrient dense foods help prevent obesity, which is an important risk factor for diabetes, cancer, and cardiovascular disease.

Natural Caribbean Orange Pineapple Juice.

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orange pineapple juice (8)

As we continue with the refreshing summer drinks series, I thought I’d share a drink my mom would make for us on those hot weekend days when we were home from school. She would boil the skin of the pineapple (after it was washed) in water, then strain and use that liquid as the base of the drink. In those days the oranges and pineapple came from our backyard and the honey was from wild honey my dad would harvest in old Immortelle tress scattered though the cocoa and coffee estates in my village.

You’ll Need…

1 large pineapple (ripe)
5-7 oranges
1 lime
2 tablespoons honey (to your liking)
4-6 drops Angostura Bitters
1 cup water
2-4 cups carbonated water

IMPORTANT! In my version I won’t be using the skin of this pineapple as our mom would normally do, as I’m not sure if where it was grown if it was sprayed with insecticide while still on the plant. With the texture of the pineapple skin, it would be impossible to wash it all out if it was.

Remove the skin off the pineapple and cut into cubes to help it break down easier in your blender. It’s ok to include the core. Put the cubes in the blender with the water and puree until smooth.

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Now juice the orange and lime into the jug you’ll be serving the juice in.

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Using a fine strainer, strain the pineapple juice into the jug. You may need to help it through with a spoon. Discard the pulp.. or use it in making muffins.

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Skim off any foam (or wait for it to settle), then go in with the honey and bitters and stir well. Finally go in with the carbonated water and stir gently so we don’t loose too much of the bubbles.

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Keeping in mind that your pineapple and/or oranges may not be as sweet as the ones I used, so do taste and add a bit more honey if needed. If it’s a bit tart add a pinch of salt. Serve with ice cubes (crushed is best) or chill in the fridge before serving (stir before serving as it may settle). I used a raw organic honey, but you’re free to use whatever sweetener you have/like. Toss in 1/2 cup (or more) of coconut rum (Malibu comes to mind) if making this for grown folks.

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Refreshing Summertime Shandy Drink.

1 Comment on Refreshing Summertime Shandy Drink.

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One of my favorite drinks as a young fella growing up on the islands, which I also passed on to my daughters (they prefer the sorrel version) is Shandy. Cold, refreshing and simply delicious… on those hot summer days when the mercury starts climbing up the 30’s (Celsius). While this version is alcoholic and best kept away from the kids, there’s no reason why you can’t make the kids version with non-alcoholic beer as the version I grew up enjoying.

You’ll Need…

3-4 beers (your fav – bottle or can)
5 slices of ginger
1 can frozen lemonade concentrate (about 1 1/3 cups)
1 lemon (sliced)

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Place the slices of ginger and lemon in a large jug or container you’ll be serving the Shandy from, then tip the container to the side and gently pour the beer in (watch the video below).

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Feel free to use a cheap beer or one you enjoy and I must mention that a Lager works best. After you’ve gone in with the ginger, lemon and beer, it’s time to add the lemonade concentrate (thawed) and stir well to combine all the flavors. While stirring I try to bruise the ginger the lemon slices to allow the flavors to really come out.

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Try to use the lemonade while it’s still a bit slushy so it chills the overall Shandy and you won’t require ice when serving. Additionally I chilled the beer, lemon and ginger too. I find by adding ice cubes to it really takes away from the bold flavors I enjoy. I guarantee you this will be your new drink for the summer. Don’t be surprised if you’re asked by friends for the recipe and the lazy ones will simply ask you to bring a pitcher along. You can easily double or triple this recipe for a more “tusty” crowd.

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Classic Tropical Fruit Punch – With No Added Sugar.

1 Comment on Classic Tropical Fruit Punch – With No Added Sugar.

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We have an abundance of outstanding fruits in the Caribbean so it’s only natural that we make some of the best punch/drinks in the world. Debatable? Absolutely not! That brilliant Caribbean sunshine allows us to enjoy juicy, sweet and refreshing fruits, fresh off the tree. Unfortunately.. for some reason we’re still addicted to ‘sugar’ as a people and it’s truly a shame as there are ways we can avoid the use of additional sugars in our drinks.

* It’s very important that the watermelon, mango and oranges are sweet, so you don’t have to add any added sweetener.

You’ll Need…

1 med/large watermelon
1-2 cups mango (ripe)
3-5 oranges
2 grapefruit
2 limes
1 lime
3-5 drops of mixed essence (almond extract will work great)

* Add a few drops of bitters if you’d like a slightly different taste (wonderful). If you feel the need to add a sweetener, I’d recommend agave or honey.. pure cane sugar will also work well.

As we did when making the watermelon juice, you’ll need to cut the watermelon into chunks and puree into a liquid. I added the cubed mango into the blender at the same time as the watermelon (my mango was frozen)

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Strain the watermelon/mango juice into a large bowl (to remove any thick pulp) and get ready to juice the other ingredients into the same bowl. Now add the juice from the oranges, grapefruit, lime and lemons. Stir well and skim off any frothy bit at the top of the bowl.

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Go in with the mixed essence, place in a jug and chill in the fridge for a few hours so you don’t have to water-down by adding ice when it’s served to your guests this summer. In case you’re wondering, mixed essence is basically distilled water, oil of almond, pineapple, pear, vanilla, strawberry, citric acid, caramel and sodium benzoate.

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With only the natural sugars from the fruits, it’s a more healthy choice for you and your children, so there’s no real guilt if they have a glass or two on those hot summer days. Before you do anything else, you can go and toss out those packages of Kool Aid you have. Go in with a bit or orange liquor and rum (tequila will work too) and you have the makings for a super adult beverage.

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